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🍽️ Vegetable Soup with Dumplings

255 kcal · 30 min · 4 servings

Ingredients

• 50 g Butter
• 2 Eggs
• 50 g Crème fraîche
• 1 sprig Parsley
• Salt
• Pepper
• 1 pinch Nutmeg
• 90 g Whole wheat flour
• 1 Carrot
• 200 g Leek
• 1 l clear vegetable broth

Instructions

1. 1. Beat the butter until creamy and fluffy. Separate the eggs. Whisk the crème fraîche with the egg yolks and slowly stir the mixture into the butter. Wash the parsley, shake it dry, chop it finely and add it. Season everything with salt, pepper and nutmeg.
2. 2. Beat the egg whites until stiff. Gently fold the flour and the beaten egg whites into the egg yolk mixture. Cover the bowl and let the dough rest in the refrigerator for 15 minutes.
3. 3. Peel the carrot and cut it into thin strips. Wash the leek, trim it and cut the white and light green parts into thin strips as well. Simmer both in the broth for about 6 minutes. Season the broth with salt and pepper.
4. 4. Bring plenty of salted water to a boil. Form small dumplings from the dough and place them in the boiling salted water. Remove the pot from the heat and let the dumplings rest for 10 minutes.
5. 5. Serve the soup with some vegetables and dumplings on plates.

Nutrition per serving

• kcal: 255
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 18 g